CART 205 Fundamentals of Catering

3 credits

This course covers creation of affordable menus that adhere to customer specifications and price limits while making a profit. Students learn about purchasing techniques, including how to estimate bulk storage space and the quantity of food and beverages required. The course focuses on purchasing beverages and food items in bulk quantities and accounting, inventory, and purchasing in quantity in the food service industry. Students learn to budget and to control food service costs, such as labor, storage, and production.

Prerequisites: CART 145, CART 150, and CART 155

Corequisites: CART 215 and CART 220

Course Outcomes
Upon successful completion of this course students will be able to:

Calculate food costs for various menus used in a catering setting
Construct menus for use in large quantity
Recognize and order products as per food specification outlined by purveyors
Order food and prepare a menu within specified budget guidelines
Demonstrate ability to adhere to quality product standards and evaluate quality in food products
Identify how to select purveyors
Describe inventory cost control techniques

Total Hours: 40 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 20